Parsley Basil Drizzle Recipes

Steps:

• Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.
• Serve with pasta or bread.

Steps:

• Combine the basil, parsley, lemon juice, water, and salt in a blender or food processor and process until finely chopped. With the motor running, slowly pour in the olive oil and continue to process until very smooth. Do a quick FASS check. If the drizzle tastes too sour, add another pinch of salt.
• Goes with Cooling Cucumber Avocado Soup (page 70), Minestrone (page 64), Roasted Red Roma Tomato Soup (page 69), Creamy Broccoli and Potato Soup (page 75), Italian White Bean Soup (page 57), Lemon Mustard Salmon Salad (page 109), Nana's Egg Salad (page 114), My Family's Favorite Chicken (page 111), Easy Eggs in a Cup (page 102), Basil Broccoli (page 78), Mediterranean Lentil Salad (page 142), Simple Tuscan Farro (page 148), and Tuscan Farro and Bean Salad (page 107). It's also great over poached eggs (page 115).
• This is the base recipe for pesto. If you want a richer, thicker sauce, add 1/4 cup of pine nuts or chopped walnuts along with the herbs.
• Store in an airtight container in the refrigerator for 3 days. Shake well before serving.
• (per serving)
• Calories: 60
• Total Fat: 7g (1g saturated, 5g monounsaturated)
• Carbohydrates: 1 g
• Protein: 0g
• Fiber: 0g
• Sodium: 75mg

Steps:

• If using ears of corn, cut the kernels off and set aside. Discard the cobs.
• Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook for 1 minute more. Stir in the corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
• Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat.
• In the meantime, prepare the scallops. Pat them dry and season them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the scallops and cook until the inside is opaque, 5 to 6 minutes, turning once.
• Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with grilled scallops. Garnish with Parsley Drizzle.
• Combine all ingredients in a blender and puree.

Steps:

• Combine parsley, zest, salt and olive oil in a medium mixing bowl. Use a rasp grater to finely grate garlic into the bowl. Stir to combine.
• Just before serving, stir in vinegar. Taste and adjust salt and acid as needed. (Acid will dull the vibrant flavor and color of the herbs over time, so if you plan to store some of the sauce for future use, add acid to only the portion you're using. Sauce, without vinegar, will keep in the refrigerator up to 2 days; bring to room temperature before using.)